Ingredients

Preparation

1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.

2. Sift the flour, baking powder, and salt together in a medium bowl.

3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.

4. Add the eggs one at a time, and beat well after each addition.

5. In a small bowl, combine the milk and vanilla.

6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

SELECT LATEST REVIEWS

Followed the recipe as is but cut down the sugar by almost half. Very fluffy and moist, especially when they came fresh out of the oven. Very nice cup cakes. Oven time under 20 minutes as per recipe.

lilyyk from Rockville, MD / 06.28.14

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I doubled the recipe and then just followed all the directions and they came out wonderful. The baking time was a little off. I baked them for 25ish minutes and they turned out great.

tlrl2 / 04.19.14

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This is the best recipe I have found to make mini cupcakes, I did the recipe as it comes, nothing added or taken... the time for mini cupcakes is 17min and they came out perfect.

DulceViejecita from Miami / 09.14.13

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these cupcakes were easy to make but the baking time is wrong and they sink in the middle! the taste was very good. How can I get them to rise properly?
I will try to make them again.

A Cook / 10.22.12

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I took the advise of
other reviewers an d
increased the
butter, also added a
couple of
tablespoons of
passion fruit puree.
they came out all
right, but not
great. I made them
mini size and they
still took over 30
min to bake.

marjori / 07.28.11

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After spending a considerable amount of time searching for a white cupcake recipe, this one definitely is the best recipe I found. After reading the other reviews, I used 1 stick of butter and about a 1/4 cup of vegetable oil when I added the eggs. The cupcakes wound out coming moist, but lacking a little flavor, which may be might fault for cutting out a 1/4 cup of the sugar! Because of their easiness and general results, I would definitely make them again.

A Cook / 06.02.11

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Added a little more butter and about 150 grams less sugar. Stuck a sweetened cherry or two in each cup before baking. Definitely going to save this recipe.

A Cook / 04.02.11

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Based on the reviews below, I used 1
stick of butter. This is a no-frills,
easy to make recipe which I found
perfect for my needs (kids birthday
party at school). Be careful not to
over-bake, my cupcakes were done at 15
minutes and stayed nice and white.

gulig from Montclair, NJ / 03.23.11

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Perfect cupcake for a kids birthday
party. I followed the recipe exactly.
Many said it took forever to cook.
However, when I checked after 20
minutes - they were perfect.

snowy / 02.27.11

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This was a great and easy recipe to
follow. The cupcakes came out moist and
light. Per the prior reviews, I added
an additional 1/3 cup of butter for a
total of 1 cup of butter and that did
the trick.